March 17, 2020 • 30 mins
Chefs Antonia Lofaso and Aarti Sequeira have come to the Food Court to battle it out over this hot button pizza topic. One loves pineapple on pizza and the other hates pineapple on pizza so much that she'd rather we start putting avocado on our pizzas. This one is going to be an extra tough one for the judge!
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Speaker 1 (00:02):
Creamy, creamy, crunchy. Food Court, food Court, food Court with Blaze,
Argue in the food Court with Blazo. Hey everyone, Welcome
(00:32):
to food Court, a production of I Heart Radio. Food
Court is now in session. I'm your host and honorable
Judge Ruchard Blaze, and this is the podcast where I
settle all of your food arguments once and for all.
You're welcome world. I do it all for you. I'm
totally qualified to judge the rest of you because I've
I think I've judged, competed, or hosted every food television
(00:53):
show that you can think of. Actually not the three
that my next guest. You're like, so this is where
my career is. But joining us in court this week,
we have two incredible chefs, women I've been lucky enough
to know for a long time. That doesn't mean that
they're old. It means our relationship is very mature. Yes,
(01:15):
and I can tell you that these two have strong
opinions about everything, but specifically and especially food. We have
Indian chef and television personality. It's already Sequaraman, you're Indian
and a woman. But these these these are both true.
(01:36):
Though It's just funny that you had to like you know,
say it. Yes, it is true. Well they can't see me,
you know. And if you like that introduction, we also
have wait, I can't wait, Italian American chef and local
Los Angeleno and judge on several cooking shows. It's Antonia
la Frassa like to point out, I'm also like Jewish. Well,
(02:01):
why don't we just get the DNA? Right? I just
hid twenty three and me and I you know, I
just if we're going to bring it out. Yeah, well,
well we can do it right now. The most surprising
thing on your DNA test was the fact that you're rising.
I knew. Actually, the most surprising on my DNA is
that I'm one point nine percent of Portuguese. There you
go already. Do you have any DNA facts that you
want to share with us before we are going? Well,
I would say I haven't had mine done. But if
(02:22):
there was any other blood in my you're in red
ut it would be Portuguese because my last name is Portuguese.
So who knows. Basically we're sistors, Basically basically our d
and I just found out we're related. Yeah, what about you? Rich?
The most recent surprise was that I'm Scottish right, yes, yeah,
from Glasgow's in Scotland. Last time, would you literally look
(02:44):
like a Viking as well? Stish, English, Irish, Irish and
Jewish a little bit of Jewish in there. Yeah, that's
a whole another episode and for another podcast. Today here
on food Court, we'll be facing off in the age
old argument of don't don't don't pizza It got super
super quiet and specifically what belongs on pizzad And you
(03:09):
can tell already by the size of our contestants as
already takes a swig of whatever is in that cup
over there. This is going to be controversial. I know
her before we dive in. Let's get to know our
guests a little better already. Listen, you're a Food Network
star yes, born in India, Yes, okay, and you have
an accent that makes you sound incredibly classy and yes,
(03:32):
it's true. What's going on already Court is in session.
Tell us a little bit more about yourself. So, yes,
I was born in India. I grew up in Dubai
and I went to an English school there, so that's
why I had the accent. I also am really smart,
that's true. I'm learning to say that her words are
really really big. You don't just sound it. I am
(03:52):
actually well because I was. I was a nerd at school,
or as they say in the British vernacular, I was
a swat. It means that you studied a lot. First
of all, Producer Crystal, I don't think they can get
points yet, but already should for introducing a new word
on food court. You will get all the points for
introducing all the words, and she will have to explain
(04:13):
them to us in detail. I think that you might
know some of them. And for the record, I have
some words of choice that I'm sure you don't know
what they are. There you go, so just from a
different side of the street to the other side of
the court. Antonio Ball is in your court. More than
the fact that you're an amazing chef, you're a fierce competitor.
Appreciate that. I mean, you've just been crushing the game
(04:34):
lately a number of restaurants. What's going on with you? Um, well,
so I'm from Long Island, New York, Strong Island Island,
both of them. There's a little politics happen. I mean,
you know, she's very polished and I'm a little bit
more street. It's true and that's how that's how we communicate. Yes,
we communicate. She teaches me words, and I teach her
(04:55):
how to just be a little bit more grungy. Yes,
that's true. Do you know how she text me the
morning let's let's let's pull might have to bleep it.
She says, good morning mother. Eff her, but she says
the whole thing, and she means it with so much love,
so much love, throw hearts and unicorns afterwards. Yes, that's
a very that's an east coast. That's some east coast, right.
But then she responds to me, but she won't write
(05:16):
out the whole thing because she's such a lady, so
she'll just but she wants to say it. So I
feel it in her soul that she wants to respond
with good morning mother. And then she goes dot dot
dot anyway, okay, okay, Long Island, New York. I was
born in Long Island, New York. UM moved to Los Angeles.
Been in l A since I was eleven. I've got
three restaurants here. You and I've competed. Um love talking
(05:38):
about food, have strong, huge opinions on food. I am
from Long Island, New York. I would like to just
say that over and over again. Where where pizza lives? Well,
it's funny because I read in l A Times osticle
that said you were from Jersey, which even if I was,
which I'm not, still the strong pizza. By the way,
(06:01):
order in the court. Okay, it is getting out of
control already. If you call a New Yorker and you
tell them they're from New Jersey, that could get very heated.
I started listen. Obviously, both of our guests have strong opinions.
I've been known to have a strong opinion myself, but
while I'm here in the food court, I will try
my best to remain unbiased, unless, of course, you say
something totally crazy. Then I can't make any promises. All right,
(06:24):
what case have you brought to the food court today?
Rte Sequara? Very good? I am a ride or die.
Pineapple on your pizza. I know we are the few,
we are the proud and said it right. Well, my
(06:48):
take on it is that there's actually way more of
us out there, but they're in the closet because they
have been shamed. This this is secret Pineapple on pizza
happened in the real world. So you are set to
argue that there is a legion of fans for pineapple
on pizza. That is Artie's case, Antonio la Fosso what
(07:11):
do you have to say about this controversial statement? Right
out of the gate? Okay, so right out of the gate,
and just so you know, like you know, we're sitting
here with you, Richard. We've got pens and paper, just
like you would in court as lawyers start to hear arguments,
we write our little like notes down. To be clear,
you've only sketched a pineapple. I was getting to that.
Don't don't like burst my bubble. So where Artie, you know,
(07:33):
might have done a little bit of real thinking on this,
deep deep, deep thinking. I'm of the position that I'm
just really going to go with it. This conversation of
pineapple on pizza is deep rooted in my DNA. I
feel like my ancestors have had conversations about pineapple on
pizza since really pizza was born. So I believe that
there should be no pineapple on pizza. That's just I
(07:55):
just like to know. I'm not supposed to say it,
but I just have to say it. Very just should
not be there. I'm also from Los Angeles, and I'm
not I'm not against odd elements or ingredients on pizza,
because my ingredient is pretty odd. But there's a part
two where I just don't believe that pineapple there for
other elements, but I like avocado on my pizza. And
(08:18):
I'm gonna just say this. I'm just gonna say this
if you're looking to, you know, be a little bit
more progressive. Okay, listen, okay, listen. You're starting already to
get into your oral arguments, so this is going to
be an incredible argument. We have pineapple on pizza versus
avocado on pizza. But before we get into the actual arguments, ladies, chefs, friends,
(08:41):
for now. For now, I can't even look at her.
I just like I'm like avoiding icons from across the table.
But I would just like to say, I do want
to have lunch after this. Yes, I think we should
get pizza. I think the loser has to eat the
pizza with the other topic. I think that's something that
we have to play for. It's like not even an option. Okay,
there we go. Listen, Artie and Antonia. Before we get
(09:02):
into the debate. Here at food court, it's customary to
have a quick round of trivia before the actual artistic winner.
The winner of the trivia round gets to decide the
order you present. So you want to win this everything.
Of course you're so competitive. The trivia is multiple choice
is not up so you can answer to you try
(09:24):
and get it. But here's how we're gonna start it.
We're gonna test your knowledge. You have buzzers in front
of you, just to get started. Antonia, press your buzzer
first time you have, Then you can you describe that sound? Um,
it's like a little coil. Does that like I call
it sprouny already, press your buzzer. It's a little hole.
(09:44):
It's the clown car horns buzzer on Antonia side. It
is the clown car horn on artis we have to
know the answer? Yes, question one, ladies, are you ready? No,
I'm nervous. In the seven mel Brooks movie Spaceballs, what
is the Villain's name? This specific character was a parody
(10:10):
off of the real Star Wars villain which job the hots.
This character was called blank. The clown car got it first,
that's in the movie. And the answer already is pizza.
She probably doesn't even know who mel Brooks is, but
(10:31):
she filled in the blanks quicker than you did. She
doesn't know who mel Brooks is. But is he a singer?
Oh my god, I know who mel brook just checking.
Wasn't he in lethal weapon? Okay? Here we go. Question
two alties up one zero. I don't think that's true.
What is the second most popular pizza topping in the
(10:52):
United States? That is the coil, which is Antonio la
Fosso your answer is the second most? Um, the second most? Yeah,
the second most, because the first most would be obvious. Okay,
so I'm gonna say Pepperoni. That is the first. She
could have been the first. No one said you can't
(11:14):
answer more than once. Hit your buzzers, ladies. Okay, that's
a clown car. Sae Sausages, I hate you. Already is
up to zero. But this last question I will now
determine is worth three points. Okay, so you met this
question everything? Okay, are you ready for this already? Sort
(11:35):
of like takes away your two correct answers. Question. She
didn't even see the spaceballs, but she got it right, Antonia,
Get over it. This is what every time we compete
order in the courts. All right, here we go. Question
three worth three points on food court. This ousted fast
food pizza founder recently claimed he ate forty pizzas in
(11:59):
thirty days. Is in an incredibly sweaty interview. His name,
fast food founder? His name? How many fast food pizza
restaurants do you know? You're supposed to be experts on
this topic, experts on like a dominant ousted founder. He
was ousted with controversy. Wait for pizza. What is the
(12:22):
name of the chain? I'm just going to say, Papa John.
I want you to know that she has guessed at
every single one of these answers. It is a strategy
that's clearly working at that called informed guesses, because I
am a journalist by informed guess. The end of the
trivia around that is five points for already, Saquara, you're
(12:44):
now in the Hall of fame. Okay, actually one more
question doesn't matter anyway. This one is here we go
this one. I will let you know how many points
it's worth after the answer. Okay, uh. This one is
also can only be answered by Antonio. You know what
(13:04):
I feel like, Antonia. Our first challenge on Top Chef
Chicago when we first met Near Babies was to make
a pizza dish. Antonia I haven't finished asking a question. Answer,
what pizza did I make? That is good? This is
(13:30):
awful these questions are they only awful because you haven't
got one right? Just trust me. Every time you beat
me in a competition, I walk away and I say
that was wrong and awful. It's just because I'm a
store loser. Antonia, do you know the answer? I have
no idea what you made? Answer? Oh wait, maybe you did?
(13:53):
This was like twenty years ago. Clearly it was a
long time ago. The answer was I made a telegio
peach and sweet t pizza would have de Spirito loved
good friend, Rocco di spirit Yes to judge that I
was on the top of that um quick fire to
just so, Yes, of course you are, Antonio. You were
(14:15):
a world renowned chef with multiple restaurants. Artie Wow, he
won the trivia around and even the question in which
I was a part of cold quite definitively, ARETI, you
have prevailed. That means Artie saquara. You get to choose
who will make their argument first. What are you thinking
I'm going to go first, because otherwise I'm not going
(14:37):
to get a word in edgeways. I haven't even said anything.
It's the entire time I've sat here quietly. I let
you give her the win for Spaceballs, a movie she's
never even seen. She's never even gone to Papa John's Pizza.
Ald On. We actually have stats on this from the
producers of First could not be Papa and surprisingly, Antonio,
you have spoken more than Artie. Okay, Arti, you're gonna
(14:59):
go first. But before we do that, we have to
take a break for a word from our sponsors. Okay,
we're back today. In the food cart we have Areti Saquara,
who believes pineapple is great on pizza, and Antonio la Fasso,
who couldn't disagree more. She thinks avocado is a great
(15:20):
and better pizza topping. Now, the way this works is
that each round you'll have three minutes to state your case.
During this time, you cannot say negative stuff about your opponent. Antonia,
Oh my goodness. If you do, I can't deduct points.
So don't test me. I am as serious judge this.
I'm known as a serious judge in this region. All right,
(15:44):
does everyone get it? Okay, listen already, Europe First, your
three minutes starts now. Okay, So my first argument would
be that it just tastes great. Um. I would argue
that the the richness of a pizza is just asking
a little bit of natural acid, but not the strong
acid you would find in a lemon, that very gentle,
(16:05):
fruity acid that you find in pineapple. UM. I would
like to to suggest that the reason that people don't
say that they like pineapple and pizza is because it's
not a popular opinion. And I'm okay, I'm okay with
standing against the flow for the people. Yes to be
a nonconformist. UM. I think the people think that it's
(16:26):
something trashy and so they love to hate on it.
But let me take you back to the origin story
of pineapple on pizza. Let me take you to Ontario, Canada.
We're a humble Greek immigrant owner of a diner decided
one day on a whim, probably in memory of his
(16:47):
child who maybe asked him, oh, Papa, would you please
put pineapple on this pizza? And he put pineapple and
ham on a pizza, and thus lee the very badly
named wayan pizza was born. It has nothing to do
with the state of Hawaii. So to me, this is
this is an expression of an immigrant's dream. And if
(17:10):
we get a little too isolationist here, I'm gonna pull
my trump card. To me, it's akin to building a
wall around the pizza world and saying none shall pass,
no new ideas allowed. You have a little bit more time. Um,
it's culinary elitism, That's what I think. I think that
(17:33):
every dish deserves to be improved upon, to be played with. Um.
I know are fine. Judge has done things like putting
honey with TENDERI powder and calling it like a sweet
TENDERI honey. And as a one Indian, I'm a pure bread.
There are moments where my very DNA cries out and says, no,
(17:54):
you shall not do that, Richard blame. And yet and
yet I end up my heart and my mind and
now is one of my favorite flavor combinations. And vastly
I rest my case. I would I think, I just
think there should be some kind of recap. First of all,
(18:15):
somehow our current I can give you the climate was
brought in and somehow I disagree with this, somehow okay
with wall building. I would just like to I would
like to just say first and I'm not okay with building.
I am not okay with our current political climate, and
(18:36):
I do not think it has anything to do with pizza. Well, listen,
you're gonna get a chance to say the negative counter
points to Artie's argument. Already made very many points, giving
me a lot of things to consider, a lot of
things during three minutes. It seemed like seven or eight minutes.
That's how many points. Thank you, Antonio. You will now
have the second argument again, mentioning only the positives about
(18:57):
why you believe avocado's great atizza. I see why pineapples
got it. So just positive, Antonio la Fosso are you ready? Yes,
your argument starts now. So when I think of pizza, Um,
there's just so much tradition that comes to mind, do
you know know what I mean? And it's where tradition and
progress meet when we start to discuss toppings. You know,
(19:21):
and uh, you know, depending on where you live in
the United States, are really the world you can make
these strong arguments for toppings. And you know, when I
think about what I ate growing up in a small
humble town in Long Island, New York, um, where some
can argue that really the idea of pizza is held true.
(19:48):
That was Long Island, New York. And you're talking about
d n A. You're talking about years and years of
people making pizza where it's almost like part of their blood. Um,
then bringing that over to Los Angeles, okay, and still
having that strong connection to pizza again, you know, having
pizza come from Italy. Okay, strong strong ties to immigration.
(20:16):
Good job. Sorry to see the point that out not
at all to do with our political climate. I m
having moved to Los Angeles, have adopted a lot of
progressive thinking to health fitness, uses of fat, and when
I think of using avocado on pizza, okay, it's a
(20:38):
way to use an addition of fat. And he used
an addition to creaminess in the same way that mozzarella
in the same way that barata, in the same way
that any sort of soft supple cheese adds texture and
really richness to pizza. It's a great option. It's a
(21:00):
great swap out. It's also a great addition. So if
I was going to eat a pizza with a ton
of mozzarella, but want to cut it with a little
bit of avocado, bring in a little bit of freshness
without adding any kind of liquid to dilute texture and flavor.
Avocado is a great option for that without changing the
(21:24):
natural traditional flavors. Again, the traditional flavors of pizza. It's
a it's a non intrusive way by adding avocado, because
it's really just a great substitute for creamy cheese. Do
you not like acidity on pizza? Um? It's not so
much about acidity, um, as it has to do with
(21:44):
liquid that could then change the texture of the way
cheese melts. There's a lot of ship chefs. Both of
you have obviously very passionate about this topic, and we
love a well made argument. But no argument is comp
eats without hearing the other person go into all the
reasons you're wrong. So now's your chance. Already you'll be
(22:06):
up first. You'll have two minutes now to tell Antonia
why she is wrong, why avocado avocados? To be honest, well,
of course, and your time. I don't think she thinks this.
Are you ready and your rebuttal starts now? Okay, Well,
first of all, one of the main reasons I don't
(22:28):
think avocado works on pizza is because it's not sweet
like cow's milk cheeses are, like mozzarella has a sweetness
to it, and and I don't find that in avocado,
and in fact, I mean we've become accustomed to avocado now,
especially because we live in California. But I remember the
first time that I had avocado, I found it to
(22:50):
be too fatty, like it was too rich for me
and ever so slightly bitter, and that was off putting.
I had to I had to. You know, avocado has
earned its into my heart. It was not, you know,
an immediate first crush. So I just don't think that
it's a good one to one substitution for cheese. And
in terms of adding more fat to pizza, I just
(23:12):
think it throws the balance off completely. Then it becomes
a very fatty product. And I agree. I mean, I
think whenever you eat an avocado, you split some lime
over the top or lemon to sort of bring out
some of its flavor and balance out some of that
fat um. And so I don't see the point of
adding more fat to a pizza which is already a
very fatty, rich product. I'm also incredibly surprised by the
(23:36):
choice of avocado from Antonio because she did describe herself
as very street and to me, this is a very goopy. Yeah,
this is like more of a goop choice first of all,
future episode we should be is also its offices are
in Venice. We're not whether collagen should be an ingredient,
(24:01):
which you actually we could do that too, We could
actually I thought I would be. I also didn't um.
I argued it. It's just still time, still time already,
you got some time left here? Yeah, I just I
think that avocado belongs on toast or avocado bread like
pizza where there's nothing. Wow. Time is a little shocked
(24:25):
by me because she's she's shocked because her last statement
was avocado belongs on something like toast, which I could
argue the crust of pizza. We're going to get a
chance to do that, right, And then she was ready
for your Okay, well so can I read? But this,
of course, this is this is where this is where
(24:45):
Anton your street listen. Time starts now. Okay, So whereas
I can understand all of your feelings, Artie and love
you unconditionally, I would just like to point out what
I originally said was is there's an element of substitution
for the avocado. I we're going to go a little
bit progressive and lighter. I hear what you're saying about
(25:06):
the addition of sweetness, because the cheese does bring an
element of sweetness, as do and in full artie fashion, tomatoes.
Some would argue that tomatoes are all the sugar content
in which you need on the pizza, because she brought up,
you know this, this need for sweetness from mozzarella, because
(25:26):
when I think of mozzarella, all I think about is sugar.
So probably not the ingredient that the street. They're combably
not the ingredient that I believe to be the sweet
element on the pizza. I would go with the tomatoes. Um, bitter.
When you said the avocado is better, my head tilted
like a cocker spaniel because I, in my entirety of
(25:52):
these forty three years on this planet, have never heard
an avocado described as bitter. Sorry, in any chance that
I can do your accent. Um, you know, you're like, oh,
sometimes pizza can be just to the avocado is just
too fatty, just too fatty. I would like to just
raise my hand to the people and say, hello, isn't
(26:12):
that the point of pizza for it to be too much?
For it to be that thing that you wait to
the end of the week to, you know, destroy, shouldn't
it be the fattiest, most succulent. I have a quick question,
how are you putting it on your pizza? Are you
just slicing? Just this kind of I think is part
(26:32):
of the okay so that I mean, so there's a
couple of different ways that you can do it. I mean,
if I had this beautiful sort of tomato roasted garlic
pizza and brought in, I would just size some of
the job. Time is up. Little two arguments, the four
and the against both of our chefs already Saquara and
Antonio la Fosso throwing down making some incredibly valid arguments.
(26:57):
I'd have to say in a quick little recap here
already is really just building the sort of rainbow coalition
of pineapple on pizza. It adds some acidity and sweetness. Uh,
it is a an immigrant success story. I mean there's
generally I have to say already, I agree. I've never
(27:17):
had a bitter avocado either. I think that certainly was
a stretch. Antonio. I love the fact that you're playing
this hyper regional sort of aspect of it, and you're
using avocado in an almost comparing way to the mozzarella
or the cheese that would be in a pizza using
it as an option, as a progressive option. I was
I was told earlier that you know, my lack of
(27:38):
liking pineapple was my lack of progressiveness. Wow, so many points.
I mean literally, I hit so many points on both sides.
Are you really talent pointing points? I am a serious judge.
I don't draw sketches of things. I actually things. Um,
I will tell you this, I've never wanted avocado on
(27:59):
pizza more than I do right now. That was an
incredible argument. At the end of the day, the judge
has spoken, the verdict goes to is over. I think
the I feel like I still had so much more
(28:19):
to say about judge Judy walks off. I think the
acidity and pineapple, the slight sweetness, helped you win it over.
I couldn't really Antonio, I couldn't really figure out what
you were doing with the Were you replacing the cheese
with the avocado? I want to try it right now.
I think we should all go out and get a
pie with avocado and pineapple. Everyone wins, Richard. Not everyone
(28:40):
wins too often? Uh, antoniol Fosso, anything that you want
to plug, where can people find you? I know one
of your many restaurants, Scopa, black Market, Dama, which is
all the rage right now in Los Angeles. You're on
every TV show that I can see when I turn
on Food Network. What else is going on? Um? Just
wanting to spend more time with Artie and our pizza
Discovery and really just you know, thinking about bringing the world,
(29:04):
bringing the road to another one avocado at a time.
Amazing Artis Saquara. You have a big personal move. You're
heading to the East Coast, to the mid Atlantic to
North Cakalaca. I hope that's not derogatory today. Carolina's cheating
Los Angeles for a bit, your as well on all
of these Food Network shows. What else is going on
with you? Well? This is a personal victory for me.
When when I was asked who I would like to
(29:26):
wrestle with, I said Antonio because she is a fierce competitor.
So you just want to wrestle with me? Yes, I do. Honestly,
I'm really happy today she is the fiercest artist you
have taken down Antonia In this episode of food Court,
I'm Richard Blaze. My producer is Crystal Bamahi. Food Court
was created by our executive producer Christopher Hasciotas. The rest
of my food court clerks are Gabrielle Collins, David Wasserman,
(29:47):
and Jasmine Blaze. This theme song is by Jason Nay Smith.
For more podcasts from my Heart Radio, visit the I
Heart Radio app, Apple Podcasts, or wherever you listen to
your favorite shows, and until next week, stay hum great
day hungry' with you.
Creamy, creamy, crunchy. Food Court, food Court, food Court with Blaze,
Argue in the food Court with Blazo. Hey everyone, Welcome
(00:32):
to food Court, a production of I Heart Radio. Food
Court is now in session. I'm your host and honorable
Judge Ruchard Blaze, and this is the podcast where I
settle all of your food arguments once and for all.
You're welcome world. I do it all for you. I'm
totally qualified to judge the rest of you because I've
I think I've judged, competed, or hosted every food television
(00:53):
show that you can think of. Actually not the three
that my next guest. You're like, so this is where
my career is. But joining us in court this week,
we have two incredible chefs, women I've been lucky enough
to know for a long time. That doesn't mean that
they're old. It means our relationship is very mature. Yes,
(01:15):
and I can tell you that these two have strong
opinions about everything, but specifically and especially food. We have
Indian chef and television personality. It's already Sequaraman, you're Indian
and a woman. But these these these are both true.
(01:36):
Though It's just funny that you had to like you know,
say it. Yes, it is true. Well they can't see me,
you know. And if you like that introduction, we also
have wait, I can't wait, Italian American chef and local
Los Angeleno and judge on several cooking shows. It's Antonia
la Frassa like to point out, I'm also like Jewish. Well,
(02:01):
why don't we just get the DNA? Right? I just
hid twenty three and me and I you know, I
just if we're going to bring it out. Yeah, well,
well we can do it right now. The most surprising
thing on your DNA test was the fact that you're rising.
I knew. Actually, the most surprising on my DNA is
that I'm one point nine percent of Portuguese. There you
go already. Do you have any DNA facts that you
want to share with us before we are going? Well,
I would say I haven't had mine done. But if
(02:22):
there was any other blood in my you're in red
ut it would be Portuguese because my last name is Portuguese.
So who knows. Basically we're sistors, Basically basically our d
and I just found out we're related. Yeah, what about you? Rich?
The most recent surprise was that I'm Scottish right, yes, yeah,
from Glasgow's in Scotland. Last time, would you literally look
(02:44):
like a Viking as well? Stish, English, Irish, Irish and
Jewish a little bit of Jewish in there. Yeah, that's
a whole another episode and for another podcast. Today here
on food Court, we'll be facing off in the age
old argument of don't don't don't pizza It got super
super quiet and specifically what belongs on pizzad And you
(03:09):
can tell already by the size of our contestants as
already takes a swig of whatever is in that cup
over there. This is going to be controversial. I know
her before we dive in. Let's get to know our
guests a little better already. Listen, you're a Food Network
star yes, born in India, Yes, okay, and you have
an accent that makes you sound incredibly classy and yes,
(03:32):
it's true. What's going on already Court is in session.
Tell us a little bit more about yourself. So, yes,
I was born in India. I grew up in Dubai
and I went to an English school there, so that's
why I had the accent. I also am really smart,
that's true. I'm learning to say that her words are
really really big. You don't just sound it. I am
(03:52):
actually well because I was. I was a nerd at school,
or as they say in the British vernacular, I was
a swat. It means that you studied a lot. First
of all, Producer Crystal, I don't think they can get
points yet, but already should for introducing a new word
on food court. You will get all the points for
introducing all the words, and she will have to explain
(04:13):
them to us in detail. I think that you might
know some of them. And for the record, I have
some words of choice that I'm sure you don't know
what they are. There you go, so just from a
different side of the street to the other side of
the court. Antonio Ball is in your court. More than
the fact that you're an amazing chef, you're a fierce competitor.
Appreciate that. I mean, you've just been crushing the game
(04:34):
lately a number of restaurants. What's going on with you? Um, well,
so I'm from Long Island, New York, Strong Island Island,
both of them. There's a little politics happen. I mean,
you know, she's very polished and I'm a little bit
more street. It's true and that's how that's how we communicate. Yes,
we communicate. She teaches me words, and I teach her
(04:55):
how to just be a little bit more grungy. Yes,
that's true. Do you know how she text me the
morning let's let's let's pull might have to bleep it.
She says, good morning mother. Eff her, but she says
the whole thing, and she means it with so much love,
so much love, throw hearts and unicorns afterwards. Yes, that's
a very that's an east coast. That's some east coast, right.
But then she responds to me, but she won't write
(05:16):
out the whole thing because she's such a lady, so
she'll just but she wants to say it. So I
feel it in her soul that she wants to respond
with good morning mother. And then she goes dot dot
dot anyway, okay, okay, Long Island, New York. I was
born in Long Island, New York. UM moved to Los Angeles.
Been in l A since I was eleven. I've got
three restaurants here. You and I've competed. Um love talking
(05:38):
about food, have strong, huge opinions on food. I am
from Long Island, New York. I would like to just
say that over and over again. Where where pizza lives? Well,
it's funny because I read in l A Times osticle
that said you were from Jersey, which even if I was,
which I'm not, still the strong pizza. By the way,
(06:01):
order in the court. Okay, it is getting out of
control already. If you call a New Yorker and you
tell them they're from New Jersey, that could get very heated.
I started listen. Obviously, both of our guests have strong opinions.
I've been known to have a strong opinion myself, but
while I'm here in the food court, I will try
my best to remain unbiased, unless, of course, you say
something totally crazy. Then I can't make any promises. All right,
(06:24):
what case have you brought to the food court today?
Rte Sequara? Very good? I am a ride or die.
Pineapple on your pizza. I know we are the few,
we are the proud and said it right. Well, my
(06:48):
take on it is that there's actually way more of
us out there, but they're in the closet because they
have been shamed. This this is secret Pineapple on pizza
happened in the real world. So you are set to
argue that there is a legion of fans for pineapple
on pizza. That is Artie's case, Antonio la Fosso what
(07:11):
do you have to say about this controversial statement? Right
out of the gate? Okay, so right out of the gate,
and just so you know, like you know, we're sitting
here with you, Richard. We've got pens and paper, just
like you would in court as lawyers start to hear arguments,
we write our little like notes down. To be clear,
you've only sketched a pineapple. I was getting to that.
Don't don't like burst my bubble. So where Artie, you know,
(07:33):
might have done a little bit of real thinking on this,
deep deep, deep thinking. I'm of the position that I'm
just really going to go with it. This conversation of
pineapple on pizza is deep rooted in my DNA. I
feel like my ancestors have had conversations about pineapple on
pizza since really pizza was born. So I believe that
there should be no pineapple on pizza. That's just I
(07:55):
just like to know. I'm not supposed to say it,
but I just have to say it. Very just should
not be there. I'm also from Los Angeles, and I'm
not I'm not against odd elements or ingredients on pizza,
because my ingredient is pretty odd. But there's a part
two where I just don't believe that pineapple there for
other elements, but I like avocado on my pizza. And
(08:18):
I'm gonna just say this. I'm just gonna say this
if you're looking to, you know, be a little bit
more progressive. Okay, listen, okay, listen. You're starting already to
get into your oral arguments, so this is going to
be an incredible argument. We have pineapple on pizza versus
avocado on pizza. But before we get into the actual arguments, ladies, chefs, friends,
(08:41):
for now. For now, I can't even look at her.
I just like I'm like avoiding icons from across the table.
But I would just like to say, I do want
to have lunch after this. Yes, I think we should
get pizza. I think the loser has to eat the
pizza with the other topic. I think that's something that
we have to play for. It's like not even an option. Okay,
there we go. Listen, Artie and Antonia. Before we get
(09:02):
into the debate. Here at food court, it's customary to
have a quick round of trivia before the actual artistic winner.
The winner of the trivia round gets to decide the
order you present. So you want to win this everything.
Of course you're so competitive. The trivia is multiple choice
is not up so you can answer to you try
(09:24):
and get it. But here's how we're gonna start it.
We're gonna test your knowledge. You have buzzers in front
of you, just to get started. Antonia, press your buzzer
first time you have, Then you can you describe that sound? Um,
it's like a little coil. Does that like I call
it sprouny already, press your buzzer. It's a little hole.
(09:44):
It's the clown car horns buzzer on Antonia side. It
is the clown car horn on artis we have to
know the answer? Yes, question one, ladies, are you ready? No,
I'm nervous. In the seven mel Brooks movie Spaceballs, what
is the Villain's name? This specific character was a parody
(10:10):
off of the real Star Wars villain which job the hots.
This character was called blank. The clown car got it first,
that's in the movie. And the answer already is pizza.
She probably doesn't even know who mel Brooks is, but
(10:31):
she filled in the blanks quicker than you did. She
doesn't know who mel Brooks is. But is he a singer?
Oh my god, I know who mel brook just checking.
Wasn't he in lethal weapon? Okay? Here we go. Question
two alties up one zero. I don't think that's true.
What is the second most popular pizza topping in the
(10:52):
United States? That is the coil, which is Antonio la
Fosso your answer is the second most? Um, the second most? Yeah,
the second most, because the first most would be obvious. Okay,
so I'm gonna say Pepperoni. That is the first. She
could have been the first. No one said you can't
(11:14):
answer more than once. Hit your buzzers, ladies. Okay, that's
a clown car. Sae Sausages, I hate you. Already is
up to zero. But this last question I will now
determine is worth three points. Okay, so you met this
question everything? Okay, are you ready for this already? Sort
(11:35):
of like takes away your two correct answers. Question. She
didn't even see the spaceballs, but she got it right, Antonia,
Get over it. This is what every time we compete
order in the courts. All right, here we go. Question
three worth three points on food court. This ousted fast
food pizza founder recently claimed he ate forty pizzas in
(11:59):
thirty days. Is in an incredibly sweaty interview. His name,
fast food founder? His name? How many fast food pizza
restaurants do you know? You're supposed to be experts on
this topic, experts on like a dominant ousted founder. He
was ousted with controversy. Wait for pizza. What is the
(12:22):
name of the chain? I'm just going to say, Papa John.
I want you to know that she has guessed at
every single one of these answers. It is a strategy
that's clearly working at that called informed guesses, because I
am a journalist by informed guess. The end of the
trivia around that is five points for already, Saquara, you're
(12:44):
now in the Hall of fame. Okay, actually one more
question doesn't matter anyway. This one is here we go
this one. I will let you know how many points
it's worth after the answer. Okay, uh. This one is
also can only be answered by Antonio. You know what
(13:04):
I feel like, Antonia. Our first challenge on Top Chef
Chicago when we first met Near Babies was to make
a pizza dish. Antonia I haven't finished asking a question. Answer,
what pizza did I make? That is good? This is
(13:30):
awful these questions are they only awful because you haven't
got one right? Just trust me. Every time you beat
me in a competition, I walk away and I say
that was wrong and awful. It's just because I'm a
store loser. Antonia, do you know the answer? I have
no idea what you made? Answer? Oh wait, maybe you did?
(13:53):
This was like twenty years ago. Clearly it was a
long time ago. The answer was I made a telegio
peach and sweet t pizza would have de Spirito loved
good friend, Rocco di spirit Yes to judge that I
was on the top of that um quick fire to
just so, Yes, of course you are, Antonio. You were
(14:15):
a world renowned chef with multiple restaurants. Artie Wow, he
won the trivia around and even the question in which
I was a part of cold quite definitively, ARETI, you
have prevailed. That means Artie saquara. You get to choose
who will make their argument first. What are you thinking
I'm going to go first, because otherwise I'm not going
(14:37):
to get a word in edgeways. I haven't even said anything.
It's the entire time I've sat here quietly. I let
you give her the win for Spaceballs, a movie she's
never even seen. She's never even gone to Papa John's Pizza.
Ald On. We actually have stats on this from the
producers of First could not be Papa and surprisingly, Antonio,
you have spoken more than Artie. Okay, Arti, you're gonna
(14:59):
go first. But before we do that, we have to
take a break for a word from our sponsors. Okay,
we're back today. In the food cart we have Areti Saquara,
who believes pineapple is great on pizza, and Antonio la Fasso,
who couldn't disagree more. She thinks avocado is a great
(15:20):
and better pizza topping. Now, the way this works is
that each round you'll have three minutes to state your case.
During this time, you cannot say negative stuff about your opponent. Antonia,
Oh my goodness. If you do, I can't deduct points.
So don't test me. I am as serious judge this.
I'm known as a serious judge in this region. All right,
(15:44):
does everyone get it? Okay, listen already, Europe First, your
three minutes starts now. Okay, So my first argument would
be that it just tastes great. Um. I would argue
that the the richness of a pizza is just asking
a little bit of natural acid, but not the strong
acid you would find in a lemon, that very gentle,
(16:05):
fruity acid that you find in pineapple. UM. I would
like to to suggest that the reason that people don't
say that they like pineapple and pizza is because it's
not a popular opinion. And I'm okay, I'm okay with
standing against the flow for the people. Yes to be
a nonconformist. UM. I think the people think that it's
(16:26):
something trashy and so they love to hate on it.
But let me take you back to the origin story
of pineapple on pizza. Let me take you to Ontario, Canada.
We're a humble Greek immigrant owner of a diner decided
one day on a whim, probably in memory of his
(16:47):
child who maybe asked him, oh, Papa, would you please
put pineapple on this pizza? And he put pineapple and
ham on a pizza, and thus lee the very badly
named wayan pizza was born. It has nothing to do
with the state of Hawaii. So to me, this is
this is an expression of an immigrant's dream. And if
(17:10):
we get a little too isolationist here, I'm gonna pull
my trump card. To me, it's akin to building a
wall around the pizza world and saying none shall pass,
no new ideas allowed. You have a little bit more time. Um,
it's culinary elitism, That's what I think. I think that
(17:33):
every dish deserves to be improved upon, to be played with. Um.
I know are fine. Judge has done things like putting
honey with TENDERI powder and calling it like a sweet
TENDERI honey. And as a one Indian, I'm a pure bread.
There are moments where my very DNA cries out and says, no,
(17:54):
you shall not do that, Richard blame. And yet and
yet I end up my heart and my mind and
now is one of my favorite flavor combinations. And vastly
I rest my case. I would I think, I just
think there should be some kind of recap. First of all,
(18:15):
somehow our current I can give you the climate was
brought in and somehow I disagree with this, somehow okay
with wall building. I would just like to I would
like to just say first and I'm not okay with building.
I am not okay with our current political climate, and
(18:36):
I do not think it has anything to do with pizza. Well, listen,
you're gonna get a chance to say the negative counter
points to Artie's argument. Already made very many points, giving
me a lot of things to consider, a lot of
things during three minutes. It seemed like seven or eight minutes.
That's how many points. Thank you, Antonio. You will now
have the second argument again, mentioning only the positives about
(18:57):
why you believe avocado's great atizza. I see why pineapples
got it. So just positive, Antonio la Fosso are you ready? Yes,
your argument starts now. So when I think of pizza, Um,
there's just so much tradition that comes to mind, do
you know know what I mean? And it's where tradition and
progress meet when we start to discuss toppings. You know,
(19:21):
and uh, you know, depending on where you live in
the United States, are really the world you can make
these strong arguments for toppings. And you know, when I
think about what I ate growing up in a small
humble town in Long Island, New York, um, where some
can argue that really the idea of pizza is held true.
(19:48):
That was Long Island, New York. And you're talking about
d n A. You're talking about years and years of
people making pizza where it's almost like part of their blood. Um,
then bringing that over to Los Angeles, okay, and still
having that strong connection to pizza again, you know, having
pizza come from Italy. Okay, strong strong ties to immigration.
(20:16):
Good job. Sorry to see the point that out not
at all to do with our political climate. I m
having moved to Los Angeles, have adopted a lot of
progressive thinking to health fitness, uses of fat, and when
I think of using avocado on pizza, okay, it's a
(20:38):
way to use an addition of fat. And he used
an addition to creaminess in the same way that mozzarella
in the same way that barata, in the same way
that any sort of soft supple cheese adds texture and
really richness to pizza. It's a great option. It's a
(21:00):
great swap out. It's also a great addition. So if
I was going to eat a pizza with a ton
of mozzarella, but want to cut it with a little
bit of avocado, bring in a little bit of freshness
without adding any kind of liquid to dilute texture and flavor.
Avocado is a great option for that without changing the
(21:24):
natural traditional flavors. Again, the traditional flavors of pizza. It's
a it's a non intrusive way by adding avocado, because
it's really just a great substitute for creamy cheese. Do
you not like acidity on pizza? Um? It's not so
much about acidity, um, as it has to do with
(21:44):
liquid that could then change the texture of the way
cheese melts. There's a lot of ship chefs. Both of
you have obviously very passionate about this topic, and we
love a well made argument. But no argument is comp
eats without hearing the other person go into all the
reasons you're wrong. So now's your chance. Already you'll be
(22:06):
up first. You'll have two minutes now to tell Antonia
why she is wrong, why avocado avocados? To be honest, well,
of course, and your time. I don't think she thinks this.
Are you ready and your rebuttal starts now? Okay, Well,
first of all, one of the main reasons I don't
(22:28):
think avocado works on pizza is because it's not sweet
like cow's milk cheeses are, like mozzarella has a sweetness
to it, and and I don't find that in avocado,
and in fact, I mean we've become accustomed to avocado now,
especially because we live in California. But I remember the
first time that I had avocado, I found it to
(22:50):
be too fatty, like it was too rich for me
and ever so slightly bitter, and that was off putting.
I had to I had to. You know, avocado has
earned its into my heart. It was not, you know,
an immediate first crush. So I just don't think that
it's a good one to one substitution for cheese. And
in terms of adding more fat to pizza, I just
(23:12):
think it throws the balance off completely. Then it becomes
a very fatty product. And I agree. I mean, I
think whenever you eat an avocado, you split some lime
over the top or lemon to sort of bring out
some of its flavor and balance out some of that
fat um. And so I don't see the point of
adding more fat to a pizza which is already a
very fatty, rich product. I'm also incredibly surprised by the
(23:36):
choice of avocado from Antonio because she did describe herself
as very street and to me, this is a very goopy. Yeah,
this is like more of a goop choice first of all,
future episode we should be is also its offices are
in Venice. We're not whether collagen should be an ingredient,
(24:01):
which you actually we could do that too, We could
actually I thought I would be. I also didn't um.
I argued it. It's just still time, still time already,
you got some time left here? Yeah, I just I
think that avocado belongs on toast or avocado bread like
pizza where there's nothing. Wow. Time is a little shocked
(24:25):
by me because she's she's shocked because her last statement
was avocado belongs on something like toast, which I could
argue the crust of pizza. We're going to get a
chance to do that, right, And then she was ready
for your Okay, well so can I read? But this,
of course, this is this is where this is where
(24:45):
Anton your street listen. Time starts now. Okay, So whereas
I can understand all of your feelings, Artie and love
you unconditionally, I would just like to point out what
I originally said was is there's an element of substitution
for the avocado. I we're going to go a little
bit progressive and lighter. I hear what you're saying about
(25:06):
the addition of sweetness, because the cheese does bring an
element of sweetness, as do and in full artie fashion, tomatoes.
Some would argue that tomatoes are all the sugar content
in which you need on the pizza, because she brought up,
you know this, this need for sweetness from mozzarella, because
(25:26):
when I think of mozzarella, all I think about is sugar.
So probably not the ingredient that the street. They're combably
not the ingredient that I believe to be the sweet
element on the pizza. I would go with the tomatoes. Um, bitter.
When you said the avocado is better, my head tilted
like a cocker spaniel because I, in my entirety of
(25:52):
these forty three years on this planet, have never heard
an avocado described as bitter. Sorry, in any chance that
I can do your accent. Um, you know, you're like, oh,
sometimes pizza can be just to the avocado is just
too fatty, just too fatty. I would like to just
raise my hand to the people and say, hello, isn't
(26:12):
that the point of pizza for it to be too much?
For it to be that thing that you wait to
the end of the week to, you know, destroy, shouldn't
it be the fattiest, most succulent. I have a quick question,
how are you putting it on your pizza? Are you
just slicing? Just this kind of I think is part
(26:32):
of the okay so that I mean, so there's a
couple of different ways that you can do it. I mean,
if I had this beautiful sort of tomato roasted garlic
pizza and brought in, I would just size some of
the job. Time is up. Little two arguments, the four
and the against both of our chefs already Saquara and
Antonio la Fosso throwing down making some incredibly valid arguments.
(26:57):
I'd have to say in a quick little recap here
already is really just building the sort of rainbow coalition
of pineapple on pizza. It adds some acidity and sweetness. Uh,
it is a an immigrant success story. I mean there's
generally I have to say already, I agree. I've never
(27:17):
had a bitter avocado either. I think that certainly was
a stretch. Antonio. I love the fact that you're playing
this hyper regional sort of aspect of it, and you're
using avocado in an almost comparing way to the mozzarella
or the cheese that would be in a pizza using
it as an option, as a progressive option. I was
I was told earlier that you know, my lack of
(27:38):
liking pineapple was my lack of progressiveness. Wow, so many points.
I mean literally, I hit so many points on both sides.
Are you really talent pointing points? I am a serious judge.
I don't draw sketches of things. I actually things. Um,
I will tell you this, I've never wanted avocado on
(27:59):
pizza more than I do right now. That was an
incredible argument. At the end of the day, the judge
has spoken, the verdict goes to is over. I think
the I feel like I still had so much more
(28:19):
to say about judge Judy walks off. I think the
acidity and pineapple, the slight sweetness, helped you win it over.
I couldn't really Antonio, I couldn't really figure out what
you were doing with the Were you replacing the cheese
with the avocado? I want to try it right now.
I think we should all go out and get a
pie with avocado and pineapple. Everyone wins, Richard. Not everyone
(28:40):
wins too often? Uh, antoniol Fosso, anything that you want
to plug, where can people find you? I know one
of your many restaurants, Scopa, black Market, Dama, which is
all the rage right now in Los Angeles. You're on
every TV show that I can see when I turn
on Food Network. What else is going on? Um? Just
wanting to spend more time with Artie and our pizza
Discovery and really just you know, thinking about bringing the world,
(29:04):
bringing the road to another one avocado at a time.
Amazing Artis Saquara. You have a big personal move. You're
heading to the East Coast, to the mid Atlantic to
North Cakalaca. I hope that's not derogatory today. Carolina's cheating
Los Angeles for a bit, your as well on all
of these Food Network shows. What else is going on
with you? Well? This is a personal victory for me.
When when I was asked who I would like to
(29:26):
wrestle with, I said Antonio because she is a fierce competitor.
So you just want to wrestle with me? Yes, I do. Honestly,
I'm really happy today she is the fiercest artist you
have taken down Antonia In this episode of food Court,
I'm Richard Blaze. My producer is Crystal Bamahi. Food Court
was created by our executive producer Christopher Hasciotas. The rest
of my food court clerks are Gabrielle Collins, David Wasserman,
(29:47):
and Jasmine Blaze. This theme song is by Jason Nay Smith.
For more podcasts from my Heart Radio, visit the I
Heart Radio app, Apple Podcasts, or wherever you listen to
your favorite shows, and until next week, stay hum great
day hungry' with you.
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